Culinary Entrepreneurship: New York
Realize your vision for a successful food venture with ICC’s Culinary Entrepreneurship, a unique program that guides you from concept to business plan to pitching it in front of industry experts and potential investors for honest feedback. Formerly called Restaurant Management, the course has been expanded to reflect a growing roster of culinary businesses by entrepreneurs around the world.
Learn from the Pros
For this 90-hour course, we've assembled an incredible group of entrepreneurs and hospitality leaders to share their expertise, successes, setbacks and secrets. Their insights will help you envision the possibilities and give you solid tools to achieve your goals, while opening your eyes to potential pitfalls that could cost you money, time and frustration.
Culinary Entrepreneurship instructors are a veritable “dream team”: Academics from top-flight institutions such as Cornell School of Hotel Administration and—new this year—Babson, ranked #1 in entrepreneurship education by U.S. News & World Report for 18 consecutive years, premier restaurant companies such as Danny Meyer’s Union Square Hospitality Group and industry specialists offer direction and insight not found at other schools. At course’s end, students can present their plan to industry experts and potential investors for constructive critique; 2015 panelists include Shen Tong, founder of international business accelerator Food-X, and Brian Bordainick, CEO of Dinner Lab.
Where Theory Meets Reality
In International Culinary Center’s trademark style of real-world education, the theory taught throughout this course will be richly underscored by real-life case studies. Learn to anticipate and conquer the wide range of restaurant and retailing challenges you are likely to face, beginning with your original business concept through opening day and beyond.
Connect with Peers and Instructors, 24/7
Continue the discussion outside of the classroom through a dedicated online learning community. Our innovative online system enables you full access to course materials as well as the ability to network and communicate with your classmates and your instructors in real-time outside of class.
What You'll Learn
With Culinary Entrepreneurship, you'll enjoy comprehensive restaurant and retail management training from experts in law, real estate, finance, architecture, marketing and more. In addition, you’ll also get the added benefit of access to International Culinary Center's network, a who’s who of the restaurant business.
Books and supplies
Culinary Entrepreneurship Scholarships available for qualifying applicants. Apply now.
RSVP for our next OPEN HOUSE
- Concept Development Stephani Robson, Professor at Cornell University's School of Hotel Administration
- Opening and Running a Restaurant Michael Bonadies, Bonadies Hospitality LLC
- Writing and Presenting a Business Plan Alek Marfisi, Lawrence N. Field Center for Entrepreneurship and Larry Fish, Financier Patisserie
- Entrepreneurs in Business Jeffrey Zurofsky, 'wichcraft
- Restaurant Operations Tracy Wilson, Union Square Hospitality Group
- Basics of Economics Larry Fish, Financier Patisserie
- Marketing & Restaurant PR Irene Hamburger, Vice President, Blue Hill/Blue Hill at Stone Barns
- Key Elements of a Successful Food Entrepreneur Candida Brush, Chair of Entrepreneurship Division at Babson College
- Managing and Leadership Tracy Wilson, Union Square Hospitality Group
- Marketing, Part 1 Chekitan Dev, Professor at Cornell University School of Hotel Administration
- Human Resources and Hiring TBD
- Marketing, Part 2 Chekitan Dev, Professor at Cornell University School of Hotel Administration
- Business Plan Financials Workshop Adam Riess, Owner, ProCIBO
- Kitchen and Back-of-House Management Bradford Thompson, Bellyful Consulting
- The Guest Experience Joe Scalice, General Manager, L’Ecole, the Restaurant of the International Culinary Center
- Managing Restaurant Revenue Stephani Robson, Professor at Cornell University's School of Hotel Administration
- Law: Employment & Labor Andre Jaglom, Tannenbaum, Helpern, Syracuse & Hirschtritt
- Kitchen Design & Equipment Resources, Part 1 Stephani Robson, Professor at Cornell University's School of Hotel Administration
- Designing & Implementing Beverage Program Scott Carney MS, Dean of Wine, International Culinary Center
- Kitchen Design & Equipment Resources, Part 2 Stephani Robson, Professor at Cornell University's School of Hotel Administration
- Licenses and Permits Nick Mautone, Mautone Enterprises LLC
- Selecting a Site and Working with a Broker Rafe Evans, Walker Malloy & Company Inc.
- Final Business Plan Workshop Alek Marfisi, Lawrence N. Field Center for Entrepreneurship and Larry Fish, Financier Patisserie
- Technology for a Start-up Restaurant Nick Mautone, Mautone Enterprises LLC
- Business Plan Presentations
PROFESSIONAL CULINARY ARTS ALUMNI
CEO of Heirloom Hospitality Group